Sour Cream Breakfast Muffins (Gluten Free)

Everything you love about breakfast rolled into a muffin!

On a recent visit to my Aunt and Uncle's home
(which felt like the best Bed & Breakfast ever!!!),
my Aunt served us these delicious muffins
that she made from my cousin's recipe (Thanks Jenni!)
I couldn't wait to try a gluten free version. They were a big hit at our house!
Whip some up for a great weekend treat and be sure to keep some in the freezer for a quick on the go breakfast.



2 cups Gluten Free Bisquick

1 stick Butter, melted

8 oz. Sour Cream

1 Egg

1/2 cup Bacon, cooked and crumbled

1/2 cup Sausage, cooked and drained

1 cup Cheddar Cheese, shredded

Preheat oven to 375 degrees F.

Combine all ingredients and spoon into a lightly oiled muffin pan.

Bake for 25-30 minutes or until golden brown.

Cool on a wire rack.

Makes 12 muffins.